Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Harvest Pumpkin Drop Cookies

StarStarStarEmpty starEmpty star

Your rating

Harvest Pumpkin Drop Cookies

Super moist, buttery and packed with pumpkin flavor. The dried cranberries are delicious additions. Great treat at Thanksgiving or Christmas.

 

Yield

36 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
Camera
1 teaspoon baking powder
Camera
1 teaspoon cinnamon
ground
Camera
½ teaspoon baking soda
Camera
½ teaspoon salt
Camera
½ teaspoon allspice
ground
Camera
1 cup butter
softened
Camera
1 cup sugar
Camera
1 cup canned pumpkin purée
Camera
1 large eggs
Camera
1 teaspoon vanilla extract
Camera
1 cup pecans
chopped
Camera
1 cup cranberries, dried
optional
* Camera
36 each pecan halves
* Camera

Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
Camera
5 ml baking powder
Camera
5 ml cinnamon
ground
Camera
2.5 ml baking soda
Camera
2.5 ml salt
Camera
2.5 ml allspice
ground
Camera
237 ml butter
softened
Camera
237 ml sugar
Camera
237 ml canned pumpkin purée
Camera
1 large eggs
Camera
5 ml vanilla extract
Camera
237 ml pecans
chopped
Camera
237 ml cranberries, dried
optional
* Camera
36 each pecan halves
* Camera

Directions

PREHEAT oven to 375℉ (190℃).

Combine flour, baking powder, cinnamon, baking soda, salt and allspice in medium bowl.

BEAT butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.

Beat in pumpkin, egg and vanilla.

Gradually add flour mixture.

Beat at low speed until well blended.

Stir in chopped pecans and cranberries with spoon.

DROP heaping tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.

Flatten slightly with back of spoon.

Press one pecan half into center of each cookie.

BAKE 10 to 12 minutes or until golden brown.

Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 36 cookies Note: If dried cranberries are not available, substitute raisins or currants.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 11758% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 79mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 25% Vitamin C 1%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

More breaking news

 

Email this recipe